Food Culture / Recipes

Nectarine and Mozzarella Salad with Fermented Tomato Jelly


  • 10 large tomatoes on the vine, with leaves
  • 2 tablespoons sea salt
  • 2 gelatin sheets


  • 1/4 nectarine
  • 6 cherry tomatoes
  • 4 ounces fresh mozzarella
  • 1 tablespoon Extra Virgin Olive OIl
  • 4 nasturtium leaves
  • 1/4 cup Mizuna
  • salt
  • 1/4 fresh pepper

Serves 2


  1. To make the jelly, remove the tomatoes and leaves from the vine. Puree the tomatoes and then put the tomatoes, their leaves, and the sea salt into a ziplock bag, seal and shake to incorporate, and let sit for 3 to 5 days at room temperature to ferment. You will know when it is ready when the bag has puffed up.
  2. Strain the mixture through a filter overnight to allow the juice to come out. The next morning, throw away the puree and transfer the juice to a bowl.
  3. Fill a small bowl with cold water, dip the gelatin sheets into the water, and soak for 5 minutes.
  4. Pour 10 percent of the tomato juice into a pot and bring to a boil over medium heat. Turn off the heat. Turn off the heat. Add the gelatin sheets and mix. Add the rest of the tomato juice and mix well. Refrigerate for 2 hours.
  5. To make the salad, slice the nectarine and cut up the cherry tomatoes and mozzarella into large bite-size pieces and combine them in a medium serving bowl. Add 2 tablespoons of the fermented tomato jelly and the olive oil to the bowl, and toss until evenly coated. Blowtorch mozzarella (optional).
  6. Garnish and season the salad with nasturtium, mizuna, salt and pepper. Serve.
About Author

Born in Russia and raised in NYC, I moved to Paris to pursue my gastronomic dreams as well as to meet the city’s most renowned chefs.